Best 3 Mamas Deviled Eggs Recipes

**Mama's Deviled Eggs: A Classic Appetizer with a Twist**

Deviled eggs are a timeless classic appetizer that can elevate any gathering, from casual potlucks to elegant cocktail parties. With their creamy, tangy filling and colorful presentation, these delightful treats are always a crowd-pleaser. This article offers a collection of deviled egg recipes that range from classic to unique, ensuring that you'll find the perfect variation to suit your taste and occasion. From the traditional mayonnaise-based filling to innovative takes featuring avocado, bacon, and even sriracha, our recipes cater to every palate. Whether you prefer a straightforward preparation or an adventurous twist, you'll discover the perfect deviled egg recipe here. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will redefine your appetizer game.

Let's cook with our recipes!

MAMA'S DEVILED EGGS

Mama's Deviled Eggs image

The bacon in this recipe really makes these creamy deviled eggs stand out. We couldn't stop going back for more!

Provided by Eva Marion

Categories Other Appetizers

Time 40m

Number Of Ingredients 10

Ingredients

12 large eggs
1/2 c mayonnaise
2 Tbsp yellow mustard
6 slice bacon
1 small onion
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 tsp apple cider vinegar
1/4 tsp smoked paprika

Steps:

1. Boil eggs, cool and peel. Split eggs lengthwise and put egg yolks in a large separate bowl. Place egg whites on serving dish and set aside.
2. Mash egg yolks with a fork in large bowl. Mince onions so they are very small pieces. Fry bacon so it is extra crispy, drain off excess grease and set aside to cool. Crush bacon.
3. Add onions and bacon to egg yolks and stir well. Add wet and dry ingredients to egg mixture and mix well. Taste to see if enough salt - easier to add some than to take away.
4. Two ways to stuff the egg whites: straight from the bowl with a spoon or you can transfer the egg mixture to a zip lock bag, cut off the tip and pipe it into the egg whites. Either way, once filled, place into the refrigerator for 30 minutes to chill before serving.

MAMA'S DEVILED EGGS RECIPE

Mama's Deviled Eggs Recipe image

Provided by ksgroves

Number Of Ingredients 10

Ingredients

12 large eggs
1/2 cup mayonnaise
2 TBS yellow mustard
6 slices bacon
1 small onion
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 tsp apple cider vinegar
1/4 tsp smoked paprika

Steps:

1. Boil eggs, cook and peel. Split eggs lengthwise and put egg yolks in a large separate bowl. Place egg whites on serving dish and set aside. 2. Mash egg yolks with a fork in large bowl. Mince onions so that they are very small pieces. Fry bacon so it is extra crispy, drain off excess grease and set aside to cool. Crush bacon. 3. Add onions and bacon to egg yolks and stir well. Add wet and dry ingredients to egg mixture and mix well. Taste to see if enough salt--easier to add some then to take away. 4. Two ways to stuff the egg whites: straight from the bowl with a spoon or you can transfer the egg mixture to a zip lock bag, cut off the tip and pipe it into the egg whites, Either way, once filled, place into the refrigerator for 30 minutes to chill before serving.

MAMA VI'S DEVILED EGGS

Mama Vi's Deviled Eggs image

Growing up, me and my brothers loved this recipe for deviled eggs and would wipe out a whole platter of them quickly. The only hard part is balancing taste and texture so that the egg yolk does not get too soupy. Start small and add the ingredients a bit at a time.

Provided by Tiomarrano

Categories < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

12 hard-boiled eggs
3 -4 tablespoons sweet pickle juice (or to taste, don't use too much)
1 teaspoon prepared mustard (any brand, to your taste)
salt
pepper
3 tablespoons mayonnaise (Best Foods or Hellman's preferable)
1/2 tablespoon paprika (sweet, not hot, to taste)

Steps:

Boil eggs to get them ready for peeling. A good technique that makes them easier to peel is to 'twice boil' them.
Bring eggs to boil and let boil a minute or so.
Then turn off heat and cover the pan.
Let eggs sit in the hot water for 10 minutes or so.
Remove eggs from water, and place into cold ice water and let rest there for 3-5 minutes.
In the meantime, bring the water in the pan back to a boil and when it is boiling, take eggs out of ice water and put back into the boiling water.
Let the eggs heat for a minute or so in the boiling water.
Then remove eggs and put back into ice water to stop them from overcooking.
This 'twice boiling" helps you peel them.
Let eggs cool down before peeling them.
Peel eggs and cut in half.
Remove yolks from each half and put yolks into a mixing bowl.
Mash yolks fine with a fork.
Add the pickle juice, the mustard, the salt, the pepper and the mayonnaise.
But with the mayonnaise, add it a little at a time and stop adding before the yolks become too soupy.
In summary, put in just enough mayonnaise to bind the egg yolk together but not so much that the yolk mixture gets soupy.
Taste test the yolk mixture for desired taste and consistency.
Note: These amount indicated are approximate guides. Use more or less to your taste.
Re-fill halved egg whites with the egg yolk mixture.
When halved egg whites have been filled, garnish deviled eggs by sprinkling sweet paprika over the top of the egg halves.
This contributes both to the flavor and to color, making eggs more attractive.

Nutrition Facts : Calories 185.9, Fat 13.2, SaturatedFat 3.6, Cholesterol 425.9, Sodium 185.8, Carbohydrate 3.3, Fiber 0.2, Sugar 1.7, Protein 12.8

Tips:

Use fresh, hard-boiled eggs: Older eggs are more likely to have a green ring around the yolk, which can make your deviled eggs look less appealing. To ensure the freshest eggs, buy them from a reputable source and check the expiration date.
Peel the eggs carefully: To avoid tearing the whites, place the eggs in a bowl of cold water immediately after boiling. Once they are cool, gently tap each egg on a hard surface to crack the shell, then roll the egg between your palms to loosen the shell. Peel the shell away from the egg, starting at the wide end.
Use a sharp knife to cut the eggs in half: A dull knife will crush the yolks and make them difficult to remove. To get a clean cut, use a sharp serrated knife and slice each egg in half lengthwise.
Scoop out the yolks gently: Use a small spoon to carefully scoop out the yolks. Be careful not to break the yolks, as this will make them difficult to mash.
Mash the yolks with a fork or potato masher: Use a fork or potato masher to mash the yolks until they are smooth and creamy. If you want a finer texture, you can use a food processor.
Add your desired fillings: The possibilities are endless when it comes to fillings for deviled eggs. Some popular options include mayonnaise, mustard, celery, onion, pickles, and herbs. You can also get creative and add your own favorite ingredients, such as bacon, cheese, or fruit.
Chill the deviled eggs before serving: After you have filled the eggs, chill them for at least 30 minutes before serving. This will help them to set and make them easier to eat.

Conclusion:

Mama's Deviled Eggs are a classic Southern dish that is perfect for any occasion. They are easy to make and can be customized to your own taste. With a few simple tips, you can make the perfect deviled eggs that will impress your family and friends.